2005•Journal of Food EngineeringRequires access

Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

Nermin Bilgiçli, Adem Elgün, Emine Nur Herken, SelmanTürker, NILGUN MARKAL ERTAS, Şenol İbanogˇlu

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Key concepts: Bran, Food science, Wheat germ, Wheat flour, Germ, Fermentation, Phytic acid, Chemistry

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Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product — Research Paper | ScholarLens